29 Nov 2013

Artisan Boulangerie Co. - Bread and Savoury Fix

I wasn't born to be a bread lover, often avoiding bread during breakfast, not until I was attached to thebakery section of my internship place for 2 months with Lawrance. While learning to make bread, I felt thedistance between me and bread being pulled slightly closer and I learnt to accept and appreciate breadnow. Ryan, who taught us to make bread suggested that we try the kind-of-newly-opened ArtisanBoulangerie Co., which is a bakery led by award winning French baker, Eran Mayer. The products aremade by artisan techniques (from scratch by hand), can be said to be quite uncommon in Singapore. Afterwork that day, we headed over to Orchard and took a shuttle bus to Great World City.

The outlet had great lighting for photography which food bloggers like me would look for. After beingamazed by the selections of bread and savoury products available, we spend quite some time on decidingthe suitable lucky dough that would end up in our tummy. Thankfully the pretty staffs were really patientwith us and I must compliment them for their great costumer service too! Ryan picked the Ciabatta, knownliterally as the slipper bread, topped with half a capsicum, cucumber slices and a pile of micro-greens. Iguessed the bright red colour of the bell pepper and those greens were for colour contrast against the dullwhite-brown crust of the ciabatta. They act as a crunch as well as a value-adding element to the bread too.The large piece of flat oblong shape bread had a crisp exterior and a soft doughy, slightly chewy interior.

My first target would definitely be the quiche as I just love savoury food. Due to limited choices, I endedup picking the Smoked Salmon & Dill Quiche. I was kind of surprised that my quiche came with salad withsweet-sour vinaigrette dressing that could cleanse my taste buds. I was thankful that the quiche was onlylightly salted by the few small pieces of smoked salmon visible. It was slightly cheesy inside and I tried toeat as slow as possible to savour it. (I could have easily eaten 3 pieces of quiche!) The crust was slightlythick, resulting in the inner layer of the tart being raw (unbaked). I only noticed that halfway through mymeal as this happens when I had too much free time to admire my food in details.

My other friend had the Tuna Stuffed Focaccia. It was a rustic piece of 'figure of 8' loaf and I guessed hewanted something filling enough to be his dinner. Although the sesame seeds were sprinkled ratherrandomly and unevenly, the perfect golden brown crust was really crispy! The interior was also light andnaturally flavorful, if you understand what I meant. It was sliced in half and stuffed generously with tuna.This loaf was so photogenic that I had problem choosing the best 'pose'. (Sorry, can't see the tuna fillingfrom this angle.)

Both Ryan and Lawrance added on coffee which emitted a lovely aroma. The barista did a great jobcreating such an impressive coffee art which I would not bare to destroy if I had a cup too. (I did not orderas I did not want to risk having insomnia that night.)

Last but not least, we shared the Cafe, Passionfruit and Cassis (black current) Eclairs (From bottom totop)! 3 lovely stripes of colours on each eclairs depicting the flavor it contained and only the Cafe (coffee)was easily guessed right. The choux pastry were towards the hard and dry side (more water than milk (ifany) used in the recipe?) and baked into a crisp dark brown hollow case. Our favorite was the Cafe, lightin flavor and not overly sweet. Passionfruit was fruity and tangy, same as the more unique Cassis. Overall,the ambiance was not bad, great for a chilling out session or a romantic hi tea meal with partner. I was alsothankful that I was dining with patient people as it took me about 15 minutes to finish taking pictures!

Singaporean arts and inspiration blogger who explores galleries and art exhibitions during his free time. Enjoys editing photos, attending food and beauty events with other blogger friends as well! Feel free to browse around

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About Me

For more information about me, click the 'About Me' page! An art and food lover, interested in all forms of such activities as well as invites. For enquiries, feel free to contact me at art_of_food @hotmail.com .